Chemical composition of three Mexican strains of (Pleurotus ostreatus).

The chemical composition of three Mexican strains of Pleurotus ostreatus (I NIREB-8, CDBB-H-896 and CDBB-H-897, were determined. The mushrooms were cul tivated on wheat straw in a greenhouse (22-28 degrees C temperature and 80/-5% of relative humidity). Fruits bodies of P. ostreatus contained (all va lues are expresed in g/100 g dry wt.), protein (N x 6.25): 24.64 +/- 0.21 - 28.50 +/- 0.26; lipids : 1.10 +/- 0.16 - 1.85 +/- 0.22; mineral matter: 7. 66 +/- 0.23 - 8.79 +/- 0.25; dietary fibre: 32.14 +/- 0.14 - 36.81 +/- 0.40 ; and available carbohydrates: 26.33 +/- 1.04 - 30.46 +/- 0.21. They contai n vitamins (mg/100 g dry wt): riboflavin: 3.31 - 3.7, thiamin: 1.92 - 1.96, niacin: 35.98 - 36.56 and ascorbic acid: 28 - 35. The main fatty acid was linoleic (0.70 - 1.19 g/100 g dry wt), it was also reported a low calcium a nd phosphorus content. Concluding the Pleurotus ostreatus could be a source of some of the complex B vitamins, dietary fiber, protein and linoleic aci d.